VELVEETA Cheesy Chicken Pot Pie Casserole
VELVEETA cheese was first introduced in 1928 and is known for its smooth and creamy texture, making it a popular choice for cheesy dishes like this casserole.
This is high protein and non vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 16 ounce Chicken Breast
- 1 cup Frozen Mixed Vegetables
- 1 cup Potato
- 1 cup Onion
- 2 clove Garlic
- 1 cup VELVEETA Cheese
- 1 cup Chicken Broth
- 2 tablespoon Flour
- 2 tablespoon Butter
- 1 sheet Puff Pastry
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Dried Thyme
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, cook the chicken breast until no longer pink. Remove from the skillet and shred.
- In the same skillet, melt the butter and sauté the onion and garlic until softened.
- Add the flour and cook for 1-2 minutes, stirring constantly.
- Gradually add the chicken broth while stirring to avoid lumps.
- Add the shredded chicken, mixed vegetables, potato, salt, black pepper, and thyme. Cook for 5 minutes.
- Stir in the VELVEETA cheese until melted and well combined.
- Transfer the mixture to a baking dish.
- Roll out the puff pastry and place it on top of the baking dish, trimming any excess.
- Make a few slits on the pastry to allow steam to escape.
- Bake for 30-35 minutes or until the pastry is golden brown and the filling is bubbly.
- Let it rest for 10 minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 26g40%
- Total Carbohydrate 30g10%
- Sugars 4g
- Protein 25g50%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.